Gnocchi Soup

In a large pot over medium heat, water-sauté the onion, carrots, and celery with a splash of water or broth for 5 minutes. Stir in garlic and cook for 1 more minute until fragrant.

Add the diced tomatoes (with juices), both cans of cannellini beans, vegetable broth, Italian seasoning, smoked paprika, and red pepper flakes. Bring to a simmer and cook for about 10 minutes until veggies are soft.

Carefully transfer about half of the soup (including beans and veggies) to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot to partially blend the soup — just enough to create a creamy texture while keeping some chunks intact. Pour blended soup back into the pot and stir to combine.

Bring the soup back to a gentle boil and stir in the vegan gnocchi. Cook according to package directions (usually 5 minutes), until gnocchi are tender and floating.

Turn off the heat and stir in spinach or kale until wilted. Add nutritional yeast and lemon juice (if using). Taste and adjust salt and pepper.